Ingredients
Equipment
Method
- Cut the endives in half lengthwise and remove the bitter core.
- Heat olive oil in a pan over medium heat, and place the endives cut-side down to brown for about 5–7 minutes.
- Sprinkle sugar over the endives and cook for another 3–4 minutes until caramelized.
- Deglaze the pan with balsamic vinegar and season with salt and pepper.
- Preheat your oven to 180°C (350°F) and butter a tart pan generously.
- Arrange the caramelized endives cut-side up in the prepared pan and crumble Roquefort over the top.
- Cover with puff pastry, tucking the edges neatly inside the pan and making a small slit in the center.
- Bake the tart for 25–30 minutes until the pastry is golden brown.
- Let it rest for 5 minutes before flipping onto a serving plate.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gCholesterol: 35mgSodium: 350mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 10mgCalcium: 15mgIron: 5mg
Notes
If you're not a fan of Roquefort, feel free to substitute with goat cheese for a milder flavor.
Make sure to choose firm, fresh endives for the best results.
For leftovers, store in an airtight container in the fridge for up to two days. Reheat gently in the oven to maintain crispiness.
Enhance caramelization by adding a pinch of salt to the sugar—this makes a significant difference in flavor.
Pair this tart with a crisp green salad and toasted walnuts for a complete meal!
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